Description
A century-old family recipe for tender rhubarb cupcakes with a cinnamon brown sugar topping.
Ingredients
Scale
- 1/2 cup (113g) butter, softened and unsalted
- 1 cup (220g) brown sugar
- 1 large egg, at room temperature
- 11/2 teaspoon (5ml) pure vanilla extract
- 2 cups (240g) all-purpose flour
- 11/2 teaspoon (5g) baking soda
- 11/2 teaspoon (6g) salt
- 1 cup (240ml) buttermilk
- 2 1/2 cups (250g) fresh rhubarb, cut in 1/2 inch pieces
- 1/21/2 teaspoon (1g) ground cinnamon
- 1/4 cup (50g) brown sugar
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350 degrees F to ensure it reaches the proper baking temperature. Preheating is essential as it helps the cupcakes rise evenly and achieve the desired texture.
- Step 2: Cream Butter and Sugar: In a mixing bowl, beat together the softened butter and brown sugar for about 3 minutes until light and fluffy. This process introduces air into the mixture, which is crucial for creating the light texture of your rhubarb cupcakes.
- Step 3: Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until everything is well combined. This step adds moisture and flavor for balanced taste throughout each cupcake.
- Step 4: Prepare Dry Ingredients: Sift together the flour, baking soda, and salt in another bowl. Reserve 1 tablespoon of this flour mixture for coating the rhubarb; this helps prevent the fruit from sinking in the batter.
- Step 5: Alternate Flour and Buttermilk: Gradually add the dry flour mixture and buttermilk to the creamed mixture in thirds, starting and ending with the dry ingredients. This mixing method helps develop a tender crumb without overmixing.
- Step 6: Fold in Rhubarb: Gently fold the coated rhubarb pieces into the batter, taking care not to overmix. This ensures the texture remains light and fluffy, while distributing the rhubarb’s sweet-tart flavor throughout.
- Step 7: Scoop into Muffin Tin: Using a scoop or spoon, fill the lined cupcake liners about three-quarters full with batter. This prevents overflow and allows enough space for the cupcakes to rise properly.
- Step 8: Add Cinnamon Topping: In a small bowl, combine the brown sugar with ground cinnamon, then sprinkle evenly over the filled batter. This will create a delightful, caramelized topping as the cupcakes bake.
- Step 9: Bake to Perfection: Place the cupcake tray in the preheated oven and bake for about 22 minutes. Check for doneness by inserting a wooden toothpick into the center of a cupcake. If it comes out clean, the cupcakes are ready.
- Step 10: Cool and Serve: After baking, let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess and allows them to set properly.
Notes
- Storage Tips: Store the cupcakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to 1 week.
- Expert Tips: If rhubarb pieces sink in the batter, ensure to coat them in 1 tablespoon of the flour mixture before folding them into the batter gently. If the tops brown too quickly, cover with foil halfway through baking, about 11 minutes in, to prevent over-browning. If you find your cupcakes are too dense, double-check the flour measurement, ensuring it is spooned and leveled rather than packed. For uneven heights in the cupcakes, fill each liner three-quarters full to promote even rising during baking. If buttermilk is too thick, stir in 1 tablespoon of milk for a pourable consistency before adding to the batter.
- Reheating Instructions: Reheat in a preheated oven at 350 degrees F for about 7 minutes until warmed through.
- Serving Suggestions: These cupcakes can be served plain or topped with whipped cream. They pair well with a cup of tea or coffee for a delightful afternoon treat.
- Recipe Variations: Consider substituting the rhubarb with fresh strawberries or peaches for a different fruit flavor. For a gluten-free option, replace the all-purpose flour with a gluten-free baking blend.
- Ingredient Notes: When selecting rhubarb, look for vibrant red stalks with a firm texture for the best tartness. For a lighter crumb, using a good-quality cake flour is ideal. Ensure that you use unsalted butter for flavor consistency, and make sure it is softened for easy mixing. Full-fat sour cream can be substituted with Greek yogurt if needed. Always check the expiration date on baking powder to guarantee it works for the rise.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg